Having good food with your beer is just as important as the choice of beer itself. Yesterday I tried to make Pörkölt (Hungarian Goulash) for the first time. Not bad at all and will certainly do it again. If you would like to try yourself, here is the receipe. The beer to accompany the food was a cold Budvar 33.
Ingredients:
500 grams of beef
100 grams of pork
3 large onions (try to make the meat / onion ratio 1:1)
2 bell peppers, red
1 garlic clove, finely diced
½ tsp cumin
salt and pepper
Paprika powder
3 tablespoons lard or oil
200 g crème fraîche or sour cream
1 bunch of parsley, finely chopped
½ liter of water
1 bay leaf
2 tbsp tomato paste
1 tsp chili powder, optional
Preparation:
Cut the meat into approx. 2 cm cubes and season with salt and pepper. Roughly chop the onion and cut the peppers into strips.
Heat the lard or oil in a large pot and sear the meat. Add the onions and garlic and continue to simmer. Now add the peppers and let them simmer for another 5 minutes with the pot lid closed.
Add the bay leaf, cumin and tomato paste and pour in the water. (Should be about 1 cm covered). Bring to boil and season very generously with paprika powder and possibly chilli powder. Now let it simmer on low heat for about 75 – 90 minutes (stir from time to time).
Remove from the heat, stir in the crème fraîche and serve sprinkled with the parsley. I have chosen to serve with noodles but it can also be served with potatoes, rice or dumplings.
